CN106562263A - A method of preparing red-stewed crab claws - Google Patents
A method of preparing red-stewed crab claws Download PDFInfo
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- CN106562263A CN106562263A CN201510642730.6A CN201510642730A CN106562263A CN 106562263 A CN106562263 A CN 106562263A CN 201510642730 A CN201510642730 A CN 201510642730A CN 106562263 A CN106562263 A CN 106562263A
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Abstract
The invention belongs to red-stewed crab claws, and particularly relates to a method of preparing red-stewed crab claws. The method includes carefully choosing crab claws, soaking the crab claws in a clear water tank for 30-40 h, fishing the crab claws out into a barrel vehicle, washing the crab claws, draining for 2h, adding table sat, white sugar, vinegar, ginger, hot pepper, a flavoring agent and the like which are auxiliary materials and the crab claws into a material mixer, stirring one time every 30 min, taking the mixture out after 30 h, screening a product, packaging the product, and freezing and storing the product. The beneficial effects of the method are that no water is used for red-stewing, the crab claws are characterized by being fresh, fragrant and tasty, and are mellow in taste and high in nutrition value, and the fresh keeping time is long.
Description
Technical field
The invention belongs to the halogen crab claw, more particularly to a kind of preparation method of the halogen crab claw.
Background technology
At present, to be that saline makes thick gravies brewed for the method for the halogen crab claw, and fresh keeping time is short, easily bad.
The content of the invention
In order to overcome the problems referred to above, the present invention is new there is provided a kind of preparation method of the halogen crab claw, and this preparation method is anhydrous an ancient small-mouthed wine vessel system, method is that the washed crab claw are added dispensing, it is put into batch mixer to stir once per 30 minutes, takes out after 30 hours, screen, pack, keep in cold storage.It is the selected crab claw that the present invention solves a kind of the adopted the technical scheme that preparation method of the fontanel crab claw of its technical problem, the crab claw are put into into clear water reserviors immersion 30-40 hours, reap dewatering 2 hours after rinsing in ladle car, 0.8-1.1 kilogram of dispensing Sal, 0.2-0.3 kilogram of white sugar, 0.4-0.5 kilogram of vinegar, 0.2-0.3 kilogram of Herba Alii fistulosi, 0.04-0.05 kilogram of Fructus Anisi Stellati, 0.25-0.35 kilogram of Rhizoma Zingiberis Recens, 0.015-0.02 kilogram of Fructus Capsici, 0.8-1 kilogram of flavoring agent are put in batch mixer with 20 kilograms of crab claw, stirred once per 30 minutes, take out after 30 hours, screen, pack, keep in cold storage.
The invention has the beneficial effects as follows anhydrous stew in soy sauce, with it is fresh, fragrant, tasty and refreshing the characteristics of, taste is mellow, and fresh keeping time is long, is of high nutritive value.
The selected crab claw, the crab claw are put into into clear water reserviors immersion 30-40 hours, reap dewatering 2 hours after rinsing in ladle car, 0. 8-1.1 kilogram of dispensing Sal, 0.2-0.3 kilogram of white sugar, 0.4-0.5 kilogram of vinegar, 0.2-0.3 kilogram of Herba Alii fistulosi, 0.04-0.05 kilogram of Fructus Anisi Stellati, 0.25-0.35 kilogram of Rhizoma Zingiberis Recens, 0.015-0.02 kilogram of Fructus Capsici, 0.8-1 kilogram of flavoring agent are put in batch mixer with 20 kilograms of crab claw, stirred once per 30 minutes, take out after 30 hours, screen, pack, keep in cold storage.
The invention has the beneficial effects as follows anhydrous stew in soy sauce, with it is fresh, fragrant, tasty and refreshing the characteristics of, taste is mellow, and fresh keeping time is long, is of high nutritive value.
Specific embodiment mode
It is 20 kilograms of the selected crab claw first, each crab claw is at 0.05 kilogram or so, the crab claw are put into immersion 30-40 hours in clear water reserviors, reap water drenching 2 hours after rinsing in ladle car, 20 kilograms of the crab claw and 1 kilogram of dispensing Sal, 0.25 kilogram of white sugar, 0.45 kilogram of vinegar, 0.2 kilogram of Herba Alii fistulosi, 0.045 kilogram of Fructus Anisi Stellati, 0.3 kilogram of Rhizoma Zingiberis Recens, 0.015 kilogram of Fructus Capsici, 0.9 kilogram of flavoring agent are put in batch mixer, stirred once per 30 minutes, take out after 30 hours, it is placed on screening platform, pack is vacuum-packed, and is put into household freezer storage below -18 degree.
Claims (1)
1. a kind of preparation method of the stew in soy sauce crab claw is the selected crab claw, the crab claw are put into into clear water reserviors immersion 30-40 hours, reap dewatering 2 hours after rinsing in ladle car, 0.8-1.1 kilogram of dispensing Sal, 0.2-0.3 kilogram of white sugar, 0.4-0.5 kilogram of vinegar, 0.2-0.3 kilogram of Herba Alii fistulosi, 0.04-0.05 kilogram of Fructus Anisi Stellati, 0.25-0.35 kilogram of Rhizoma Zingiberis Recens, 0.015-0.02 kilogram of Fructus Capsici, 0.8-1 kilogram of flavoring agent are put in batch mixer with 20 kilograms of crab claw, stirred once per 30 minutes, take out after 30 hours, screen, pack, keep in cold storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510642730.6A CN106562263A (en) | 2015-10-08 | 2015-10-08 | A method of preparing red-stewed crab claws |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510642730.6A CN106562263A (en) | 2015-10-08 | 2015-10-08 | A method of preparing red-stewed crab claws |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562263A true CN106562263A (en) | 2017-04-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510642730.6A Pending CN106562263A (en) | 2015-10-08 | 2015-10-08 | A method of preparing red-stewed crab claws |
Country Status (1)
| Country | Link |
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| CN (1) | CN106562263A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953293A (en) * | 2017-12-23 | 2019-07-02 | 青岛鱼上鲜食品有限公司 | It is a kind of to clamp down on Preparation Method for the seafood soup of diabetes patient and spicy wine preserved crab |
| CN115381053A (en) * | 2022-07-21 | 2022-11-25 | 武汉潜贝贝信息科技有限公司 | Crab foot seasoning packet and preparation method thereof |
-
2015
- 2015-10-08 CN CN201510642730.6A patent/CN106562263A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109953293A (en) * | 2017-12-23 | 2019-07-02 | 青岛鱼上鲜食品有限公司 | It is a kind of to clamp down on Preparation Method for the seafood soup of diabetes patient and spicy wine preserved crab |
| CN115381053A (en) * | 2022-07-21 | 2022-11-25 | 武汉潜贝贝信息科技有限公司 | Crab foot seasoning packet and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170419 |
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| WD01 | Invention patent application deemed withdrawn after publication |